Trying Every Type Of Mushroom | The Big Guide | Epicurious

Join Chef Adrienne Cheatham for a deep dive into everything you’d ever need to know about cooking with mushrooms. What’s the best preparation for each variety? Which can swap in and out of recipes with ease? Chef Adrienne will break it all down, giving you the knowledge and confidence you need to be successful in all your mushroom endeavors.

Follow Chef Adrienne on Instagram at @chefadriennecheatham

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0:00 Introduction
1:06 Chapter 1 - The Big Three
1:44 White Button
3:23 Cremino
4:21 Portobello
7:19 Chapter 2 - Woody Mushrooms
7:40 Shiitake
8:59 Enoki
9:37 Maitake
13:43 Chapter 3 - Oysters, Trumpets, & Lion’s Mane, Oh My!
13:58 Oyster
16:14 Lion’s Mane
17:18 Reishi
18:09 King Trumpet
21:00 Chapter 4 - Specialty Mushrooms
21:24 Hedgehog
22:41 Chanterelle
23:15 Porcini
23:46 Morel
24:34 Black Truffle



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[ImFelipeFreitas]

As someone once said: every mushroom is edible. Some of them, once in a life time

[GreenT_LoR]

She is actually correct about the maitake (舞茸). Back in the day, they were considered to be such a rare thing to find that the person who found them would dance out of happiness. It's also said that the mushrooms look like a bunch of butterflies dancing. Either way, the character to represent "dance" in this fashion is mau (舞う). You can also find maitake tempura in Japan as well.

[skyricharde]

As a medical herbalist and someone who specializes in mushrooms, I can say that yes, some mushrooms can be eaten raw, but people are highly encouraged to cook all mushrooms, as there are constituents in raw mushrooms which are particularly difficult for the kidneys to process, and anyone with kidney problems should NEVER eat raw mushrooms.
I once had a student who ate a good many raw chanterelles which they bought from a grocery store, and needed to go to the hospital due to the digestive discomfort they were experiencing... and discomfort is putting it lightly.

[Shelsight]

Not seen this presenter before but I bloody love her. Great personality and such an authentic & knowledgeable delivery.

[donovanb]

This video definitely made me grateful for the untold numbers of our ancestors who, probably out of desperation, inadvertently sacrificed themselves to help humanity as a whole figure out which mushrooms didn't kill us/were edible.
Such a versatile ingredient that will always taste great 😍

[polinaalissa]

I could remember several years ago I was diagnosed with ADHD. Also suffered severe depression and mental disorder. Not until my mom recommended me to psilocybin mushrooms treatment. Psilocybin treatment saved my life honestly. 8 years totally clean. Never thought I would be saying this about mushrooms

[syedmahdi]

WE NEED MORE OF THIS GIRL and MORE OF THIS TYPE OF VIDEOS. TURN THIS INTO A SHOW.

[A.Filthy.Casual]

The most adorable host, for how excited she gets over fungus

[justami]

I love how it says "Pilz" on the beer which is mushroom in German. Very fitting

[VardhanShrivastava]

I love this Woman! Her presentation style is so friendly and inviting with a perfect does of quirkiness while still being authoritative enough like as an expert.

She is just fun.

[valornthered]

I'm glad she referred to morels as having a honeycomb pattern. I know a lot of people say they look like a brain, but that is a dangerous comparison because there are a few highly toxic wild mushrooms that look far more like a brain (one even being called the false morel).

[georgeschannel]

I just love her. Her happiness and enthusiasm is just infectious and the videos are also very informative and really nicely put together. She even made me laugh a few times: “do not lick 👅 the forest floor”. She is the best host! ❤

[A_Wee_spook]

As someone who is blind but still cooks, I love how you describing every little detail. Thank you so much!

[TwilightLink]

Love how the can of beer had "PILZ" written on it, which means mushroom in German, as opposed to the actual name "Pils" which refers to the Czech city "Pilsen" where that type of beer originates from.

[caydonni]

She's very good. Explains everything thoroughly and she's having fun with it. I can keep up with her methods and actually remember some recipes. You can tell she's very passionate about her career.

[gnarbeljo]

In Scandinavia where we pick and eat lots of mushrooms to dehydrate a mushroom we use medium heat, salt and put a lid over the dry pan which brings out the water, turning a few times and letting the water evaporate, After this we bring up the heat to high, put butter in the pan and brown/sear. If you sear it first you’re trapping the water inside (you referenced steak, same thing).

[annasolovyeva]

This video is mainly focused on commercially grown mushrooms. In Russia, we mostly gather mushrooms and eat different sorts, some of them mentioned as the specialty mushrooms. We separate them into classes, class I being the tastiest. My chanterelles are golden chanterelles (Class I), and there's a lot of them growing here, other valuable mushrooms here are brown cup boletus(class III), aspen mushrooms (class II), and the most desirable mushrooms are penny buns/porcini. Porchini are rare to find, but the lats year we succeeded to find quite amount, ate them and dried them. I personally prefer chanterelles to any other mushroom i ever tasted because they have the least slimy texture and very rich taste. The problem is, slugs and worms love porcini more than people do, so it's really rare to find an intact porchino. Morels grow in Russia as well, but they are even more rare than porchini and tend to gather poisonous chemicals from the environment inside, so they are considered "mushroom fan mushroom only". They are considered class III. Other "mushroom fan only" delicacies are Lactarius Resimus (really rare and best salted, I've seen it only once a lifetime, old and rotten) and Lactarius deliciosus (doesn't grow in my region; really rare - i only heard about that). They both are Class I and are mentioned in classic literature and poetry.
Fun fact: in my country crimini are sometimes marketed as "royal champinon" XD. Sometimes i buy them (any size) and fry in butter. I haven't seen portobellos before, though.
Fun fact II in northern Russia in Tundra mushrooms including class I and some others mentioned above, grow unbelievably huge. Plate-size caps, knee-high stems and really tasty, locals love that.
In Russia there's a lot of forests, and they are quite wet, so there's a lot of mushrooms and no restrictions on gathering and eating them at all.

[omaralmubayd]

I Love her ... Her passion is so infectious, and her presence is so comforting and joyful at the same time.

[a_friendly_cup_of_coffee]

“Seasoned with love and Parmesan” is literally just a trip to my grandma’s house

[showertile]

Well I just stood still and watched this whole thing on my phone. She's so informative, skilled, and passionate.